Provencal sauce with anchovies
4 servings
15 minutes
Provençal sauce with anchovies is an elegant and flavorful masterpiece of French cuisine. Its origin is linked to Provence, a region known for its aromatic herbs and Mediterranean delicacies. This sauce is a harmony of the spiciness of anchovies and the delicate aroma of garlic, complemented by the smoothness of olive oil. Its texture resembles mayonnaise but has a more intense flavor, making vegetables and meat dishes truly exquisite. Traditionally served chilled, it perfectly complements fresh vegetables, meat, or even seafood. Its rich yet balanced taste awakens gastronomic emotions and transforms ordinary dishes into something refined and sophisticated.
1
Soak the salted anchovies, clean, rinse, and dry them.
- Salted anchovies: 10 pieces
2
Mash with garlic in a mortar.
- Garlic: 3 cloves
3
When the anchovies and garlic turn into a homogeneous mass, carefully add a little oil in a thin stream while continuing to whisk the mixture (similar to the technique used for making mayonnaise).
- Olive oil: 0.5 glass
4
Season with pepper, serve chilled with vegetables or meat.
- Ground black pepper: to taste